Step 1

Make the chocolate-hazelnut crunch:

Step 2

In a medium bowl, melt the chocolate chips, either over a bain-marie or in the microwave. Mix in the spread and the cereal until fully combined.

Step 3

Line a 9- by 9-inch baking pan with parchment and grease with a bit of olive oil. Pour the chocolate mixture into the pan, spread out evenly and place in the freezer.

Step 4

Make the brownies:

Step 5

Preheat oven to 350 F.

Step 6

Place dry ingredients in a large bowl and set aside.

Step 7

In a second bowl, cream the butter with the sugar until very well-combined and add the eggs, one at a time. Add liqueur in and stir.

Step 8

Mix the dry ingredients with the wet ingredients and mix until just combined.

Step 9

Remove the pan from the freezer after one hour. The chocolate spread should be hardened. Holding the parchment, remove it from the pan. Place it in the fridge. Re-parchment the pan and grease with olive oil.

Step 10

Scrape 1/2 the batter into the prepared pan. Take the crunch layer out of the fridge and place it on top of the batter. Pour the rest of the batter on top of the hardened crunch layer and smooth the top.

Step 11

Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.

Step 12

Place pan on a cooling rack and cool completely before slicing.